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Main course Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥260kcal
💪23gProtein
🌾10gCarbs
🥑12gFat
🌿3gFibre
⚖️250 gServing

* Per serving · 250 g. May vary.

Allergens

🐟 Fish

Larb Pla Daek

How to order / say it
Say it ລາບປະແດກ — [larb plais dack]
Order I'll have the fermented fish salad.
Locally ຂ້ອຍຂໍລາບປະແດກໄດ້ບໍ?
Say locally

A traditional salad made with fermented fish and herbs.

Why try it?

Larb Pla Daek is a testament to Vang Vieng's ingenious use of fermentation, showcasing a balance of bold flavors and local herbal freshness.

How it tastes

The dish has a robust and fermented taste with a mix of sour, salty, and spicy notes, enhanced by the aroma of fresh herbs.

Origin & History — first documented: 1820

This dish has roots in the early 19th century when locals began preserving fish using fermentation, a technique that increased food sustainability in Vang Vieng.

Recipe

Ingredients

  • 🐟 200 g fermented fish
  • 🌿 20 g mint leaves
  • 🌿 15 g cilantro
  • 🍋 30 ml lime juice
  • 🧂 5 g chili flakes
  • 🧄 50 g shallots

Method

  1. 1 Finely chop herbs and shallots.
  2. 2 Mix all ingredients in a bowl.
  3. 3 Serve with fresh lettuce wraps.

More from Vang Vieng

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ແກງໜໍ່ໄມ້
ka-eng nor my

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🐟
Main course Fish & Seafood

Mok Pa

ຫມົກປາ
mok pah

Fish seasoned with herbs, wrapped in banana leaves, and steamed.
All Asia recipes — Laos — Vang Vieng — Larb Pla Daek
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